Personal Information

Dr. Murlidhar Meghwal Dr. Murlidhar Meghwal Designation : Assistant Professor murli.mdm@niftem.ac.in +91-130-2281020
  1. Cryogenic Grinding of Spices
  2. Food Powder & Particle Engineering
  3. Food Bioactives & Functionality
  4. Oil Stability
  5. Food Flavours

  1. Recipient of President Award from President of India
  2. Life-Time Member of Association of Food Scienctists & Technologists (India)- AFST(I)
  3. Life-Time Member of Indian Society of Agricultural Engineers (ISAE) – New Delhi
  4. Life-Member of Nutrition Society of India (NSI), National Institute of Nutrition (ICMR), Hyderabad
  5. Fellowship for Senior Research Fellow awarded by Ministry of Human Resources Development (MHRD), Government of India during 2011-2013
  6. Fellowship for Master of Technology from Ministry of Human Resources Development (MHRD), Government of India during 2008-2010
  7. Recipient of “Foundation for Academic Excellence and Access (FAEA)” New Delhi, for B. Tech. study (2004-2008).
  8. Member of Advisory Board of Journal of Food Science and Technology Letters-Bioinfo Publications
  9. Qualified Graduate Aptitude Test in Engineering (GATE) under Engineering, conducted by Indian Institute of Technology, Kharagpur, 2006-2007
  10. Chairperson-Board of Examiners, Food Technology, Jain University Bangalore 2016
  11. Member-Board of Examiners, Food Science and Technology, Jain University Bangalore 2014- 2015
  12. Associate Editor – International Journal of Food Science and Nutrition
  13. Associate Editor – International Journal of Advanced Engineering and Technology
  14. Member – ANH Academy, London, U.K.
  1. Himani, Singh, Murlidhar, Meghwal, Pramod, K, Prabhakar, Nitin, Kumar, 2022, Grinding Characteristics and Energy Consumption in Cryogenic and Ambient Grinding of Ajwain Seeds at Varied Moisture Contents, Powder Technology, ScienceDirect
  2. D Thakur, A Singh, PK Prabhakar, M Meghwal, A Upadhyay, 2022, Optimization and characterization of soybean oil-carnauba wax Oleogel, LWT -Food Science and Technology
  3. Himani, Singh, Yogesh, Kumar, Murlidhar, Meghwal, 2022, Encapsulated oil powder: Processing, properties, and applications, Journal of Food Process Engineering
  4. Meenatai, Kamble, Sukhveer, Singh, Ajay, Chinchkar, Anurag, Singh, PK Prabhakar, Murlidhar Meghwal, (2021), Effect of high shear homogenization on quality characteristics of bael fruit pulp, Food Quality and Safety
  5. Pooja Jha, Murlidhar Meghwal, Pramod K Prabhakar (2021), Microwave Drying of Banana Blossom (Musa acuminata): Mathematical Modeling and Drying Energetics, Journal of Food Processing and Preservation
  6. Nitamani Choudhury, Murlidhar Meghwal, K Das (2021), Microencapsulation: an overview on concepts, methods, properties and applications in foods, Food Frontier
  7. Meenatai G Kamble, Anurag Singh, Vijendra Mishra, Murlidhar Meghwal, Pramod K Prabhakar (2021), Mass and surface modelling of green plantain banana fruit based on physical characteristics, Computers and Electronics in Agriculture
  8. Rachna Gupta, Murlidhar Meghwal, Pramod K Prabhakar (2021), Bioactive compounds of Pigmented wheat (Triticum aestivum) and its potential benefits in human health, Trends in Food Science and Technology
  9. Pooja Jha, Murlidhar Meghwal, Pramod K Prabhakar, Anurag Singh (2022), Exploring Effects of different Pre-Treatments on Drying Kinetics, Moisture Diffusion, Physico-Functional, and Flow Properties of Banana Flower Powder, Journal of Food Processing and Preservation
  10. Anjali Sharma, Murlidhar Meghwal (2021), An Update on Uses, Benefits and Potential Application of Neera, Journal of Nutrition and Food Processing 4 (8), 72
  11. Rachna Gupta, Murlidhar Meghwal, Pramod K Prabhakar, Monika Garg (2021), Investigating Moisture Induced Changes in the Engineering Properties and Colour Attributes of Pigmented Different Wheat (Triticum Aestivum) Varieties, Journal of Food Processing and Preservation
  12. Sangamita Gade, Murlidhar Meghwal, Pramod K Prabhakar (2020). Engineering Properties of Dried Ash Gourd (Benincasa Hispida Cogn) Seeds: Mass Modeling and its Analysis, Journal of Food Process Engineering, e0749
  13. Seema Ravi, Krishna Venkatesh, Roopa Reddy, Nagananda G S, Narendra Reddy, & Murlidhar Meghwal (2020). Characterization of crosslinked Macrotyloma Uniflorum (Horsegram) protein films for packaging/medical applications, Polymer Testing, doi.org/10.1016/j.polymertesting.2020, 106794
  14. Ayushi Bajpai,Yogesh Kumar, Pramod K Prabhakar & Murlidhar Meghwal (2020). Effect of Moisture Content on the Engineering Properties of Jamun (Syzgium cuminiis) Seed, Journal of Food Process Engineering. DOI: 10.1111/jfpe.13325
  15. Singh, Himani & Murlidhar Meghwal, (2019). Physcial &thermal properties of various Ajwain (Trachyspermum Ammi L.) seed varieties as a function of moisture content, Journal of Food Process Engineering. DOI: 10.1111/JFPE.13310
  16. Singh, Himani & Murlidhar Meghwal (2019). Ajwain a potential source of phytochemical for better health. The Pharma Innovation Jornal 2019. 8(6). 599-604
  17. Divyank Raj Pathak & Murlidhar Meghwal, (2019), Fabrication and Development of Turmeric Rhizome Cleaning Portable/Mobile Unit. Journal of Agroecology and Natural Resource Management, 6 (3), 105-107.
  18. Divya Nataraj, Seema Sakkara, Murlidhar Meghwal, Narendra Reddy, (2018) Crosslinked chitosan films with controllable properties for commercial applications, International Journal of Biological Macromolecules (Impact Factor: 3.909), doi.org/10.1016/j.ijbiomac.2018.08.187, Pages 1256-1264
  19. Sowmya, H. T., Naveen Kumar & Murlidhar Meghwal, (2018). Studies on Physicochemical changes in germinated rice malt fortified with foxtail millet &green gram, Phar. Inno. Jr, (NAAS:5.03),7(5 ), pp. 395-401.
  20. Rewa Kumari, Shrivastava, S. L., Mishra, H. N. & Murlidhar Meghwal (2017), Physicochemical & functional properties of Tikhur, The Pharma Innovation Journal (NAAS 5.03), 6(7),pp. 114-119
  21. Manika Mehra, Nisha Jakhar, Sitar Joshi & Murlidhar Meghwal (2017), Phytotherapaeutic Functionality of Moringa Oleifera Lam for Health, Int J Cell Sci & Mol Biol 3(3): IJCSMB, 555612
  22. Naraganti Snehitha, Murlidhar Meghwal, Vanimireddy Diwakar Reddy, (2017). Evaluation of Geometric Parameters for Roasted &Unroasted Coffee Beans Using Image Processing Technique, Int J of Eng Tech &Comp Res (IJETCR), pp. 10-15.
  23. Banerjee, S., Meghwal, M., Vivek, C. S., & Mitra, J. (2017). Utilization of used packaging materials for steam pipes insulation. Journal of Packaging Technology &Research, 1(1), 45-51.
  24. Rewa Kumari, & Murlidhar Meghwal (2016). Benefits of food colours and safety in usage. Regulation, Food ingredients south Asia 1 (12), 22-25
  25. Murlidhar Meghwal, Soumitra Banerjee & Ravi Kumar Kadeppagari (2016). Additives-Types, Sources, Functions and Regulations. Food & Beverage 1 (12), 12-15
  26. Murlidhar Meghwal & Goswami, T. K. (2015), Flow Characterization of Ambient & Cryogenically Ground Black Pepper (Piper nigrum) Powder as a Function of Varying Moisture Content, Journal of Food Process Engineering, DOI: 10.1111/jfpe.12304
  27. Murlidhar Meghwal & Sahu, C. K. (2015). Soy isoflavonoids as nutraceutical for human health: an update. Journal of Cell Science & Therapy, 6(1), 1.
  28. Dave, U. C., Murlidhar Meghwal & Kadeppagari, R. K. (2015). Development of enzymatic biosensor for the detection of ammonium. Int J Adv Res Sci Eng, 4, 1888-1895.
  29. T K Goswami and Murlidhar Meghwal. (2015). Quick Parboiling, Drying and Milling of Paddy. Research & Reviews: Journal of Food and Dairy Technology, 3(2), 37-43.
  30. Murlidhar Meghwal &Goswami, T. K. (2014), Comparative Study on Ambient &Cryogenic Grinding of Fenugreek &Black Pepper using Hammer, Pin, Rotor &Ball Mill, Powder Technology, Vol. 267, pp. 245-255. IF 2.437
  31. Murlidhar Meghwal & Goswami, T. K. (2014). Effect of grinding methods &packaging materials on fenugreek &black pepper powder quality &quantity under normal storage conditions. International Journal of Agricultural &Biological Engineering, 7(4), 106-113.
  32. Murlidhar Meghwal &Goswami, T. K. (2013), Piper nigrum &Piperine: an Update, Phytotherapy Research, Vol. 27, pp. 1121-1130.
  33. Murlidhar Meghwal &Goswami, T. K. (2013), Evaluation of Size Reduction &Power Requirement in Conventional &Cryogenic Ground Fenugreek Powder, Advanced Powder Technology, Vol. 24, No. 1, pp. 427-435.
  34. Murlidhar Meghwal &Goswami, T. K. (2013), Ambient &Cryogenic Grinding of Fenugreek &Flow Characterization of its Powder, Journal of Food Processes Engineering, Vol. 36, No. 4, pp. 548-557.
  35. Goswami, T. K., & Murlidhar Meghwal (2013). Thermal Behaviour of Fenugreek Seed Powder Thermal Properties of Fengreek Powder. Journal of Agricultural Engineering & Biotechnology, 1(1), 23.
  36. Murlidhar Meghwal & Goswami, T. K. (2012). A review on the functional properties, nutritional content, medicinal utilization &potential application of fenugreek. Journal of Food Processing &Technology, 3(9).
  37. Murlidhar Meghwal & Goswami, T. K. (2012). Chemical composition, nutritional, medicinal &functional properties of black pepper: A review. Open Access Sci Rep, 1(2), 1-5.
  38. Murlidhar Meghwal & Goswami, T. K. (2012). Nutritional constituent of black pepper as medicinal molecules: A review. Open Access Scientific Reports, 1(1), 1-7.
  39. Murlidhar Meghwal & Goswami, T. K. (2012). Effect of moisture content on the physical &textural properties of fenugreek seed. Food In: Global Science Books, 6(1), 14-21.
  40. Murlidhar Meghwal & Goswami, T. K. (2011). Thermal properties of black pepper &its volatile oil. International journal of advanced biotechnology &research, 2(3), 334-344.
  41. Murlidhar Meghwal & Goswami, T. K. (2011). Effect of moisture content on physical properties of black pepper. Journal of Agricultural Engineering, 48(2), 8-14.
  42. Murlidhar Meghwal & Goswami, T. K. (2010). Cryogenic grinding of spices is a novel approach whereas ambient grinding needs improvement, Continental J. Food Science and Technology 4: 24 – 37, 2010
  43. Tuany Gabriela Hoffmann, Sarah Finardi, Julia Tomazoni De Oliveira, Eduarda Mueller, Sávio Leandro Bertoli, Murlidhar Meghwa And Carolina Krebs De Souza (2022), Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste, Future of Food: Journal on Food, Agriculture and Society 10 (2), 1-10

Books/Book Chapters:

  1. Murlidhar Meghwal, and Megh R. Goyal (2015) Food Engineering – Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
  2. Murlidhar Meghwal, and Megh R. Goyal (2015). Dairy Engineering – Advanced Technologies and Their Applications, Apple academic Press, CRC Press, USA
  3. Murlidhar Meghwal, and Megh R. Goyal (2015). Food Process Engineering- Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
  4. Murlidhar Meghwal, and Megh R. Goyal (2016). Developing Technologies in Food Science – Status, Applications, and Challenges – Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
  5. Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria (2016). Food Technology: Applied Research and Production Techniques – Emerging Trends in Research and Their Applications, Apple academic Press, CRC Press, USA
  6. Meghwal, M., Megh R Goyal (2017). State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, AAP & CRC Press, USA
  7. Shankar, R., Meghwal, M. (2012). Performance Evaluation of Red Gram Separator, Lambert Academic Publishing, Saarbrucken, Germany.
Book Chapters:
 
  1. Murlidhar Meghwal, Ravi K K, (2015), Dietary Fibers and their Role as Functional Food for Human Health: Food Fibers and Human Health, Examining the Development, Regulation, and Consumption of Functional Foods, IGI Global, USA.
  2. Murlidhar Meghwal and Harita R. Desai (2015), Application of Probiotic and Prebiotic for Human Health, in Food Engineering – Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
  3. Murlidhar Meghwal and Tridib Kumar Goswami (2015), Functional Food, Nutraceuticals and Human Health, in Food Engineering – Emerging Issues, Modeling, and Applications, Apple academic Press, CRC Press, USA
  4. Murlidhar Meghwal, R. Anusha, and O. S. Bindhu (2015), Plant-Based Coagulants for Cheese Making: Review, in Dairy Engineering – Advanced Technologies and Their Applications, Apple Academic Press, CRC Press, USA
  5. Murlidhar Meghwal, Soumitra Banerjee, B. L. Dhananjaya, Anu Rachit, Uday Heddurshetti and Ravi Kumar Biradar (2016); Research Planning and Funding Agencies: Focus on Food Engineering, Applied Research And Production In Food Technology, Innovations In Agricultural and Biological Engineering, CRC Press, USA.
  6. Murlidhar Meghwal, Uday Heddurshetti and Ravikumar Biradar (2016), Good Manufacturing Practices for Food Processing Industries: Purposes, Principles and Practical Applications ,Applied Research and Production In Food Technology Vol 11, Innovations In Agricultural and Biological Engineering, CRC Press, USA.
  7. Murlidhar Meghwal, Divyanshu Kumar Pandey, Sowmya H. T., Ravi, K. K. (2018), An Update on Molecular Targets of Spices Based Dietary Agents for Prevention and Therapy of Malignancies, Functional Foods and Cancer: Functional Foods in Integrative Oncology, Volume 5, Functional Food Center, USA
  8. Murlidhar Meghwal and K. Divyashree (2018), Fruits, Vegetables, and Grains: Their Peels and Fiber for Better Human Health, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple Academic Press, CRC Press, USA
  9. Murlidhar Meghwal, H. T. Sowmya, Lakshita Maherda, Deepak Kumar, and Ravi, K. K. (2018), Emerging Foodborne Illnesses and Their Prevention, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple Academic Press, CRC, Press, USA
  10. Murlidhar Meghwal and Irena Mladenova (2018), Functional Medicinal Values of Fenugreek: A Review, State-of-the-Art Technologies in Food Science Human Health, Emerging Issues and Specialty Topics, Apple, Academic Press, CRC Press, USA
  11. Murlidhar Meghwal and Bhagirathram Kalwa (2017), Brief Highlights and Implications of Food Laws – Case Study, Dairy Engineering, Advanced Technologies and thier Applications, CRC Press, USA
  12. Himani Singh and Murlidhar Meghwal (2019). Advancment in the processing of condiments and spices in Comprehensive joureny of food science and technology edited by DK Yadav et al, New India publishing agency, New Delhi. (In press)
  13. Harita Desai and Murlidhar Meghwal (2020), Consumer Views on Health Issues Arising from Food Products, Phytochemicals and Medicinal Plants in Food Design Strategies and Technologies for Improved Healthcare, edited by Goyal et al. AAP, USA
  14. Himani Singh, Murlidhar Meghwal, Pramod K Prabhakar (2021), Cryogenic freezing, 1st Edition, Food Processing – Advances in Non-Thermal Technologies Edited By K K Das & S Chakraborty, ISBN 9780367756109, CRC Press Taylor & Francis Group
  15. Siddhartha Vatsa, Manibhushan Kumar, Neeraj Ghanghas, Pramod K Prabhakar and Murlidhar Meghwal, Nanofiltration (2021), Food Processing – Advances in Non-Thermal Technologies Edited By K K Das & S Chakraborty, ISBN 9780367756109, CRC Press Taylor & Francis Group
  16. Murlidhar Meghwal, Suparna Devu, Himani Singh, Tridib Kumar Goswami (2021), Piperine and curcumin  – A Centum of Valuable Plant Bioactives, Academic Press
  17. HR Desai, M Meghwal (2022), Consumer Views on Health Issues Arising from Food Products -Phytochemicals and Medicinal Plants in Food Design, 123-154, Apple Academic Press 
  18. Yogesh Kumar, Soumen Roy, Anjali Sharma, Dev Kumar Yadav, Anand Kishore, Nitin Kumar, Murlidhar Meghwal (2022), Edible Packaging: Mechanical Properties and Testing Methods-Edible Food Packaging, 331-352, Springer, Singapore
  19. M Singla, PK Prabhakar, A Sharma, M Meghwal (2022), Edible and Oral Thin Films: Formulation, Properties, Functions, and Application in Food Packaging and Pharmaceutical Industry – Edible Food Packaging, 411-432, Springer, Singapore
  20. R Gupta, M Meghwal (2021), Fermented Food Based on Cereal and Pulses- Advances in Cereals Processing Technologies, 153-217,CRC Press 
  21. H Singh, M Meghwal (2021), Advancement in the Processing of Condiments and Spices-Advances in Processing Technology, 143-168, CRC Press
  22. S Vatsa, M Kumar, N Ghanghas, PK Prabhakar, M Meghwal (2021), Nanofiltration: Principles, Process Modeling, and Applications-Food Processing, 195-222, CRC Press
  23. C Naga Deepika, Murlidhar Meghwal, Pramod K Prabhakar, Anurag Singh, Rekha Rani, Ravi Kumar Kadeppagari (2021, Edible Coatings and Films from Agricultural and Marine Food Wastes, Biotechnology for Zero Waste: Emerging Waste Management Techniques, Wiley‐VCH GmbH, 543-556
  24. Murlidhar Meghwal, Harita Desai, Sanchita Baisya, Arpita Das, Sanghmitra Gade, Rekha Rani, Kalyan Das, Ravi Kumar Kadeppagari, Valorization of Waste Cooking Oil into Biodiesel, Biolubricants, and Other Products, Biotechnology for Zero Waste: Emerging Waste Management Techniques, Wiley‐VCH GmbH, 507-520
  25. Mohit Singla, Pramod K Prabhakar, Arun Sharma, Murlidhar Meghwal, Edible and Oral Thin Films: Formulation, Properties, Functions, and Application in Food Packaging and Pharmaceutical Industry, Edible Food Packaging, Springer, Singapore, 411-432
  26. Murlidhar Meghwal, M Mahalakshmi, R Mahalakshmi, Simran Rani, Carolina Krebs de Souza, Simmi Jain, Ankur Ojha, Nitin Kumar, Lekhraj Katariya, Kiran Meghwal, S Mahalakshmi, Tuany Gabriela Hoffmann (2022), Food Adulteration: A Challenge for Safer Food Safety Practices in the Restaurant Industry, IGI Global USA, 221-254
  27. Himani Singh, Murlidhar Meghwal, Pramod K Prabhakar (2022), Cryogenic Freezing, Food Processing: Advances in Non-Thermal Technologies, CRC Press USA

1. Qualification

# Degree Name Subject University/College Year
1 Ph. D. Food Process Engineering IIT Kharagpur 2014
2 M. Tech. Dairy and Food Engineering IIT Kharagpur 2010

2. Experience

# Designation University/College Duration
1 Assistant Professor NIFTEM 2017- Till Date
2 Assistant Professor Jain University Bangalore 2014-2016

International Experience(s)/Collaboration(s)/Counsultancy:

  1. V. K. Mannam, Ph.D, Assistant Professor, Department of Chemistry and Food Science, Framingham State Unversity,USA Hydration Processing of Edible Seeds
  2. D. K. Garg, Agricultural and Biological Engineering, University of Illinois, USA Food Borne Illnesses and their Prevention
  3. Irena Mladenova, Ph.D, Associate Professor, HOD, Department of Hygiene, Trakia University, Bulgaria Functional Medicinal Values of Spices.
  4. IGNOU Study Centre – NIFTEM 2018

Externally Funded Projects:

  1. Project on Development of biodegradable packaging materials from agricultural waste, MOFPI, New Delhi, 2015-2016
  2. Establishment of Food Technology Program for M Tech at Jain University Bangalore, 2014-2016